Peanut Butter Chicken Soba Noodle Stir Fry

As soon as my mind went to wanting an Asian-inspired dish for dinner, I knew it had to be this: creamy, peanut buttery soba noodles tossed with stir-fried vegetables and chicken. Oh my goodness is this is SO delicious and so easy — I don’t know why I don’t make this weekly because it is most certainly deserving. The sautéed cabbage, bell pepper and carrots give it a nice crunch, but the sauce takes the cake. My husband gave it fives stars, too. Better than takeout!

Peanut Butter Soba Noodle Stir Fry

Serves 2

Ingredients

For the sauce

• 2 big tablespoons creamy peanut butter

• 2 tablespoons coconut aminos

• 1 tablespoon sesame oil

• 1 tablespoon maple syrup

• Juice of half a lime

• 1 teaspoon minced garlic

• 1 tablespoon sriracha sauce

• 2 tablespoons water

For the stir fry

• 2 cups red cabbage, shredded or chopped thin

• 1/2 red bell pepper, cut into strips

• 1 cup shredded carrots

• 2 cups greens of your choice (we used spinach)

• 2 pieces of chicken

• 5 ounces soba noodles (half a pack)

• Handful of fresh cilantro, chopped

• Small handful of peanuts or cashews, crushed

Directions

1. Cook the chicken in a pan on the stove. Start at medium-high heat, brown both sides, then reduce heat and cover until cooked through. Chop.

2. Cook the soba noodles according to the package.

3. In a saute pan or wok over medium high heat, heat 1 tablespoon of oil and add the cabbage and red bell paper. Cover, but mix frequently to avoid burning. Cook for about 6-8 minutes then add the carrots. Cover and let cook for another 2 minutes. Add the greens, cover, and reduce heat to low.

4. Make the sauce by whisking all ingredients in a bowl. If the sauce is too thick, add a little more water.

5. Add the cooked soba noodles and chicken to the vegetables. Mix in the sauce and toss everything to coat.

6. Serve warm topped with cilantro and crushed nuts.